Pasta Milano Soup

By Coppermouse

Ingredients

• 2 tablespoons butter
• 1 small yellow onion, diced
• 1 clove garlic, minced
• 2 tablespoons Gold Medal all-purpose flour
• 2 cups Progresso chicken broth
• 2 (16 oz) jars Alfredo sauce
• 1 cup whole milk
• 1/4 cup heavy cream (optional, for extra creaminess)
• 2 cups pre-cooked grilled chicken strips, cut into bite-size pieces
• 2 (4 oz) cans Green Giant sliced mushrooms, drained
• 1 (14.5 oz) can Fire-roasted Tomatoes
• 1/2 cup oil packed sun-dried tomatoes, chopped
• 2 tablespoons chopped fresh parsley
• salt and pepper to taste
• 2 cups cooked bow-tie pasta

Preparation

Step 1

Melt the butter in a Dutch oven or stock pot over medium-high heat, and cook the onions and garlic for about 5 minutes until soft and translucent.

2. Add the flour and stir to combine.

3. Add the broth, Alfredo sauce, milk, and heavy cream (if using) and stir to combine. Increase the heat and bring it to a boil, stirring regularly, until the sauce has slightly thickened.

4. Add the grilled chicken, sun-dried tomatoes, fire-roasted tomatoes, and mushrooms. Stir to combine. Return to a boil, reduce the heat to medium-low and simmer, covered, for 15 minutes, stirring occasionally
.
5. Add the parsley and cooked bow-tie pasta. Stir to combine and simmer for another 2 minutes. Add salt and pepper to taste.